Pickled Zucchini
31
31
Ingredients
| 8 | each |
onions
thinly sliced |
|
| 1 | gallon |
zucchini
cut in 1/2 inch slices |
* |
| 3 | each |
sweet bell peppers
green, finely chopped |
|
| ½ | cup |
salt
|
|
| 5 | cups |
vinegar
cider |
|
| 5 | cups |
sugar
|
|
| 1 ½ | teaspoons |
turmeric
|
|
| 2 | tablespoons |
mustard seeds
|
|
| 2 | teaspoons |
celery seeds
|
|
| 1 | each |
cinnamon sticks
broken into 4 pieces |
* |
Directions
In a large crock, layer the vegetables and salt.
Weight it down and let stand in refrigerator 6 hours.
Drain the vegetables, rinse them and drain again.
Put the remaining ingredients in a large kettle and bring to a boil.
Simmer for 10 minutes, then add the vegetables and remove from heat immediately.
Turn into hot, sterilized jars and seal.
Process 5 minutes.
